Beef Stew with Parsnips
Other
Ingredients
¼ cup all-purpose flour
2 pounds stew meat (boneless chuck roast), cut into 1-inch pieces
3 tablespoons vegetable oil, divided
1 onion, diced
5 cloves garlic, minced
3 ounces tomato paste (half of a 6-ounce can)
3 cups water
½ pound red or white potatoes (not russet), cut into chunks
1 pound parsnip, cut into chunks
½ pound carrots, cut into chunks
1½ teaspoons salt
½ teaspoon pepper
1 tablespoon white vinegar
Thyme for garnish (optional)
Directions
In a large bowl, combine flour, a dash of salt, and a dash of pepper.
Add stew meat to the flour, stirring to coat each piece.
In a large pot, heat 2 tablespoons of vegetable oil over medium heat. In batches, add a single layer of meat to the pot and brown on all sides (5-6 minutes). Transfer browned meat to a plate and repeat with the next batch.
After all the meat is browned and set aside, add the remaining tablespoon of vegetable oil, onion, garlic, and tomato paste. Sauté until fragrant (about 2 minutes).
Add 3 cups of water and bring to a boil, scraping the browned bits off the bottom of the pan as it starts to boil. Add beef, potatoes, parsnips, carrots, salt, and pepper. Reduce heat to low.
Cover and simmer for 2-3 hours, until meat is fork-tender. Stir in vinegar. Enjoy!